California Eggs Benedict With Avocado Hollandaise

california eggs benedict with avocado hollandaise

Vegetarian California Eggs Benedict with Avocado Hollandaise are a healthier, easier version of the classic eggs benedict breakfast, made with whole grain English muffins, poached eggs, fresh veggies, and a creamy, delicious avocado hollandaise sauce that's so easy to make! (vegetarian, dairy-free, nut-free)



For the Avocado Hollandaise:

  • 1 small ripe avocado
  • Juice from 1/2 a lemon
  • Pinch sea salt
  • Pinch freshly cracked black pepper
  • Pinch cayenne pepper
  • 1/4 to 1/2 cup hot water

For California Eggs Benedict:

  • 2 Whole grain English muffins (or gluten-free variety, if necessary)
  • 4 large eggs
  • White vinegar
  • Handful baby spinach
  • 1 medium tomato
  • 1/2 cup avocado hollandaise
  • Chopped fresh parsley, dill, or chives, for garnish (optional)


  1. Place avocado, lemon juice, salt, pepper and cayenne in a blender. Add 1/4 cup of the water. Blend until smooth, adding more water as needed to reach a saucy consistency.
  2. To poach eggs, fill a large saucepan with about 4 inches of water. Add a splash of white vinegar. Heat water to a gentle simmer. Swirl water with a spoon to create a whirlpool, and gently crack an egg into the center. Repeat with a second egg. Cook until whites are done, 3-4 minutes. Remove eggs with the slotted spoon to a plate lined with paper towels. Repeat with remaining eggs.
  3. Half English muffins. Toast and top each half with spinach, a tomato slice, and a poached egg. Spoon avocado hollandaise over the top of each egg. Sprinkle with fresh herbs (optional).

Keywords: avocado eggs benedict, vegetarian eggs benedict